Lentil soup

Recipe Information

Ingredients

• 1/2 cup brown lentils

• 1/2 cup red lentils

• 4 cups water

• 2 potatoes, peeled and quartered

• 1 stalk celery, finely chopped

• 1 carrot, finely chopped

• 3 tablespoons chicken bouillon powder

• 3 cloves, whole

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

Directions

• Begin by rinsing both lentils (brown and red) several times with cold water. Add the lentils and water to a medium size pot. Boil the mixture for 30 minutes.

• After 30 minutes, add the potatoes to the pot of lentils. Cook the potatoes until they are tender. Once soft, remove the potatoes from the pot of lentils and mash them. Set the potatoes aside for later.

• Next, add the carrots, onion, celery, and chicken bouillon powder to the pot. Cover the pot and simmer for 30 minutes or until the lentils have become tender. After, add the cloves, salt, and pepper, and simmer for 15 minutes longer.

• Add the potatoes that were set aside, and mix to combine. Bring the mixture just to a boil, then reduce the heat to simmer. Add additional seasonings, to taste, and serve immediately.

Nutrition (per serving)

• Calories: 114 cal

• Total fat: 1g

• Saturated fat: 0g

• Cholesterol: 1mg

• Sodium: 716mg

• Potassium: 393mg

• Carbohydrate: 21g

• Fiber: 7g

• Protein: 7g